AusMex Tower of Beef
Topped with slow simmered short ribs and finished with beef and red wine reduction.
Corn tortilla wedges grilled.
Guac: one avacado and 1/2 Tbs lime juice.
Pico de gallo: one vine ripened tomato, fine dice, 1/2 white onion, very fine dice, 4 green Thai chillies, chopped, 2 Tbs coriander leaf, rough chopped, juice of half a lime, pinch of sea salt.
Corn patty: Tin of corn kernels blended to creamed corn. 2 Tbs corn flour, pinch of salt two egg yolks. Mix to form a stiff batter. Chill. Pour half into ring add 3 slices of cheese and top with remaining batter. Fry until outside is firm. Brush with egg wash and crumb with Old El Paso Crispy Chicken spice mix, bake at 180C until cooked.
Beef: Cut into 3 pieces, add 1/2 cup cold water, bring to a boil, drain and wash. Add 375ml beef stock, half an onion and a chipotle. Simmer 3 hours, reserve beef.
Reduction: Bring to a boil remaining beef cooking liquid, add 1/2 cup red wine, simmer until reduced 75%.
Plate and serve.